by Jennifer Burns, Gossner Foods
- 1 (14-ounce) can white beans, drained
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1 tablespoon chili powder
- 1 egg
- 1/3 cup bread crumbs
- 1/2 cup corn
- 1/4 cup cilantro
- 1 tablespoon Gossner Butter
- 1 tablespoons olive oil
- 3 ounces Gossner Swiss Cheese, thinly sliced to fit burger size
- 6 rolls or mini-buns
- 1/2 cup sour cream
- 1/2 avocado, sliced
- 1 Roma tomato, sliced
- 1/4 onion, thinly sliced
- Salt and Pepper, to taste
In a large bowl, combine the first 8 ingredients. Add salt and pepper. Mash with a fork until still chunky.
Let the mixture rest in the fridge for a few minutes. Shape into small patties. Place in the refrigerator for 15 minutes.
Heat a large frying pan over medium high heat; add the butter and olive oil. Cook the burgers for 5 minutes on each side. Two minutes before the burgers are done, top with cheese slices and cover until melted. Assemble the burgers on the buns. Top with sour cream, avocado, tomato and onion slices
